Reviewer:

Reviewed: May 6, 2013

This delicious!! I had the exact same red curry paste he used in the video and it wasn't spicy at all and I added like half the bottle. Im not a fan of chunks of hot peppers in my food so I garnished mine with lime, cilantro, and siracha....YUMMY!!! Next time I will double the amount of mushrooms. I served this over some instant rice as I forgot to get Jasmine rice.

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Reviewer:

lissaluvsnar

Reviewed: Apr. 24, 2013

Wow, this soup is so good! It's, basically, Tom Yum soup - one of my favorites. The only alteration I made was that I used boneless, skinless chicken breast instead of dark meat. Despite the warnings, I didn't find it to be spicy at all (and I'm very sensitive to spicy food). I almost didn't add all of the Red Curry Paste, but I'm glad I did. I'll probably add even more next time. Maybe the brand I bought just isn't as spicy as other brands? The only other change that I'll make is to add salt. It definitely needed salt. This recipe is one of my favorites that I've found on this site. I'll be making this soup a lot!

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Reviewer:

shanna1111

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Portland, Oregon, USA

Reviewed: Apr. 18, 2013

Fantastic soup as is, but found using one can of coconut milk was fine (instead of two). And to the person who said to use half a tube of Gourmet Garden lemongrass and half a tube of Gourmet Garden minced ginger... Do you realize that equals over 20 tsps of each? I agree it is okay to use the tube stuff, but you only need a few tsp, not half a tube! That would ruin the soup for sure.

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Reviewer:

Lorelei

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

Reviewed: Apr. 7, 2013

I cooked the onion with the cubed chicken, then added a tablespoon each of ginger and garlic. Simmered the soup with one cup of pasta shells, and added scallions at the end. After some sniffly days, this spicy soup was delicious. Thank you!

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Reviewer:

leelu3

Reviewed: Mar. 14, 2013

This was incredible!

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Reviewer:

NValuet231

Cooking Level: Expert

Reviewed: Mar. 14, 2013

This recipe is to DIE for. I made it once, it turned out fabulous and have been craving it again ever since! I followed this recipe exactly, except I turned it into more of a vietnamese soup and added carrots, bean sprouts and then served it over rice noodles. My only suggestion if you are going to do that, is DO NOT cook the noodles in the soup. They absorb a lot of the broth so the soup becomes too thick. Cook the noodles separately and then pour the broth over top.

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Reviewer:

Chelsea

Reviewed: Mar. 11, 2013

I've been sick for a while now, so I was getting sick of the chicken soups I had available, and decided to try something different. This was delicious. Tastes like my favorite soup at one of the local Thai restaurants!

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Reviewer:

JHARMON

Cooking Level: Intermediate

Home Town: Clio, Michigan, USA

Living In: Austin, Texas, USA

Reviewed: Mar. 7, 2013

tastes amazing. Found some hot red curry paste but still double what recipe calls for. served it over glass noodles to make it eat like a meal

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Reviewer:

djtidbit

Reviewed: Mar. 4, 2013

This was absolutely delicious...both my husband and I loved it! Next time I will add some red peppers and maybe some baby corn...great with jasmine rice! Thanks so much for sharing!

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